Learning how to check for doneness in all types of foods is the key to making every meal turn out just right. Here, the basics:

Fish Fillets & Shrimp

Fish Fillets & Shrimp

For thinner fillets, such as red snapper, sea bass, or catfish, once the outside is opaque, the fish is done.

For thicker fillets, like salmon, cod, or Alaskan pollock, gently insert a small, thin knife into the thickest part of the fillet to see if it's opaque throughout.

For shrimp, boil, sauté, or grill them in their shells to keep in the most flavor. Shrimp should be pink on the outside and opaque in the center. If using for shrimp cocktail, drain and rinse shrimp with cold water.

Sizzling Savings

Sizzling Savings

Avoid the tender trap: Buy value cuts like chuck pot roast, bone-in sirloin roast, and pork shoulder, at $3 to $5 a pound. While not as juicy or as quick-cooking as rib-eye or pork loin roasts, they have top-notch flavor, tenderize with slow cooking, and can feed a crowd. Meet a new meat: For an economical version of premium, $20-a-pound filet mignon, try flat iron steak (also called top blade), a richly marbled butcher's bargain at $5 a pound. This newly created cut, from the steer's shoulder blade, used to go into the grinder for hamburger until a more precise cutting technique was developed. Steer clear: Skip those pricey premade burger patties. Make your own with ground beef from a family pack of three or more pounds and save nearly 15 cents per patty; freeze any extra meat for another night.